Liver in milk
Description
Everyone knows that liver cooks very quickly. If you overcook it even slightly, it immediately becomes tough, rubbery, and very unappetizing. With this recipe, cooking liver is pure pleasure. It turns out juicy and tender, in a delicious sauce. Good luck!
Instructions
- 1
Step 1
Rinse the liver thoroughly and cut into small pieces. This way the dish will cook faster and absorb the sauce better.
- 2
Step 2
Slice the onion into half-rings, but you can chop it finer if you prefer (up to your discretion).
- 3
Step 3
Sauté the onion in heated oil until translucent, then pour in the milk and bring it to a gentle boil.
- 4
Step 4
Once this foam appears, submerge the liver into it. Reduce the heat to the lowest setting (or turn it off completely) and simmer, stirring, for 10 minutes until the liver is cooked through.